Techniques

Indirect Cooking

The indirect method of cooking is a slower cooking technique for larger cuts of meat such as roasts or poultry.  As the name implies, the food is not grilled directly over the heat, but by hot air circulating around the food.  There are two indirect methods: the drip pan method and the unlit burner method. Both rely on lower heat settings with the lid of the barbecue closed.  With no need to turn or baste the roast, the result is worry-free barbecuing with little chance of flare-ups.

     

            Set-Up For the Drip Pan Method:

  Remove grids and, if necessary, the warming racks

·         Place the drip pan beneath the center of the meat to be barbecued.

note: Depending on the other menu items, and on the size of your barbecue, you may want to position the roast to one side, allowing you to prepare other dishes at the same time.

·         Pour water and other cooking liquid into the drip pan

Note: Fruit juices, such as lemon, orange, pineapple, cranberry or apple, and red or white wine add delicious flavours.

·         Replace the cooking grids.

Preheat the barbecue on HIGH for 10 minutes

·         adjust heat to MEDIUM  or MEDIUM/LOW.

·         Spray or brush the cooking grids with vegetable oil to prevent food from sticking

·         Place the meat directly on the grids above the drip pan

·         Close the barbecue lid

Note:.  Always cook with the lid closed.  The juices and drippings will fall and mix with the contents of the drip pan.  The mixture heats up and vapourizes, automatically basting the food. 

Never let the drip pan run dry!  As the mixture in the drip pan heats up it will result in a diminished amount of liquid in the pan.  Check the drip pan often and use a pitcher or baster to carefully pour in more warm liquid.  During the cooking process, fat will drip from the meat.  If the drip pan is dry, the fat will superheat and catch fire.  Should this occur, turn off the burners, open the lid and extinguish the fire with baking soda.  Do not use water to try to put out the fire.

Rotisserie Cooking

Rear Rotisserie Method:

• Arrange your barbecue as appropriate for the size of the ducks, removing grids and warming racks if necessary, and placing a drip pan on the vaporizer. Position drip pan so that it will be centred below the ducks. Preheat the barbecue on HIGH  for 10 minutes.      
• To place ducks on the rotisserie, slide one of the skewer forks onto the spit. Then, insert the spit rod into the centre of the bird, lengthwise, then dovetail the second duck. Centre the ducks on the spit and secure them in place with the remaining fork. Tighten the forks securely. Check that they are balanced and reposition spit rod if necessary. Position the counterbalance for even rotation.  (To do this, lay the rod with the ducks over the kitchen sink allowing the heaviest side to turn to the bottom. With the counterbalance loosened, rotate it to the opposite side...facing up. 
• Tighten the rod handle. 
• Set the rotisserie rod in the slots of the barbecue casting and reduce the temperature to LOW.   Keep an eye on the heat indicator and try to keep the temperature around 375°F  Cook the ducks for approximately 1 ½ -2 hours, until the juices run clear, or 20 minutes per pound.  During the last half hour of cooking, brush frequently with the honey and vinegar glaze.  The only way to accurately tell when the duck is done is to use a meat thermometer. Do not allow the thermometer to touch the bone or the rotisserie spit. Duck is done when the internal temperature of the breast meat has reached 165°F and the legs 170°F.   When using a rear rotisserie burner, you may need to also light the lower burners on LOW toward the end of the cooking time, depending on winds, external temperature etc. If so, add hot water to the drip pan before lighting. 
• Let ducks stand for at least 10 minutes before carving/shredding the meat.
• To assemble the pancakes, layer pieces of duck with cucumber and green onion, and top with the plum cherry sauce. 

Cleaning Your Grill

Cleaning Your Barbecue Grill Before Each Use:

1.     Preheat grill on high with the lid closed for approximately 10 minutes.  Do not leave the grill unattended.

2.     Turn the grill to desired temperature setting.

3.     Use a stainless steel bristled barbecue brush to clean the warming rack and cooking grids.  Remember the grill is hot so protect your hand with a safety mitt.

4.     Brush the cooking grids with vegetable oil to prepare the surface for cooking.

Periodic Cleaning of your Barbecue Grill:

1.     Preheat grill on high with the lid closed for approximately 10 minutes.  Do not leave the grill unattended. 

2.     Turn off the grill and let cool. 

3.     Empty the Grease Pan and Grease Tray and put back into place before proceeding. 

Stainless Steel, Porcelain Wire and Chrome Plated Cooking Grids and Warming Racks:

4.     While cooling, use a stainless steel bristle barbecue brush to clean the warming rack and cooking grids.  Remember the grill may be hot so protect your hand with a safety mitt.  It is not necessary to wash the grids and warming rack, but if you wish to do so, use a barbecue cleaner such as Barbecue Genius Grill Cleaner or mild soapy water on stainless steel or porcelain coated wire cooking grids.  Be sure to rinse thoroughly.  Never use commercial oven cleaning products.  Cast Iron Cooking Grids:  While cooling, use a stainless steel bristle barbecue brush to clean the cast iron cooking grids.  Remember the grill may be hot so protect your hand with a safety mitt.  Do not wash cast iron cooking grids with soapy water or use a grill cleaner as this may promote rusting.  Brush the cast iron cooking grids with Vegetable or Olive Oil to protect from rusting.

5.     Remove Cooking Grids and Warming Rack.

6.     Flav-r-wave: Scrape the Flav-r-wave or Vaporizor Heat Tents and inside of Firebox with flat scrapper and vacuum the debris.  (A wooden paint stir stick works well.)

7.     Remove the Flav-r-wave or Vaporizor Heat Tents.

8.     Firebox: Scrape the bottom of the Firebox with flat scrapper and vacuum the debris.

9.     Burners: Lightly brush the burner ports with the (back side of the) stainless steel bristles.  Clean the Venturi Tubes with a bottlebrush or venture brush.

10.   Grease Pan and Grease Tray: remove, clean and replace.

11.   Replace the Burners (if removed), flav-r-wave, and cooking grids.

Cleaning the Exterior of your Barbecue Grill:  

1.     All exterior surfaces may be wiped clean using a cotton cloth and a mild soapy water solution.  For a more thorough cleaning follow the steps below.

2.     Die Cast Aluminum components are rustproof and require very little care.  Wipe clean using a cotton cloth and a mild soap and water solution.  If white oxidation spots appear, wipe with a clean cotton cloth dipped in cooking oil to restore the lustre.

3.     Stainless Steel components are rust resistant.  Wipe clean using a cotton cloth and a good quality Stainless Steel cleaner. For aggressive stains, use an aggressive cleaner suitable for Stainless Steel and plastic scrub pad following the manufacturer’s directions and then wipe clean using a cotton cloth and a good quality Stainless Steel cleaner.  Caution: be careful not to use an aggressive cleaner on other surfaces of the barbecue grill or on Stainless Steel Cooking Grids.  

4.     Painted Surfaces: Wipe clean using a cotton cloth and a mild soap and water solution.  To restore lustre, apply an automotive wax following the manufacturer’s directions.

5.     Resin/Plastic Surfaces: Wipe clean using a cotton cloth and a mild soap and water solution.  To restore lustre, wipe using a clean cotton cloth a resin/plastic protector.

Roasted Red Peppers

The fall is the best time of year to prepare a large quantity of roasted red peppers to store in your freezer for sauces, soups, or just to have on hand to add to pasta or braised dishes. 

Wash peppers and place on the grill whole. Grill over MEDIUM heat until skin is charred all over. Once cooked, place peppers in a paper bag to steam skin loose. When peppers are cool enough to handle, peel and remove skins and discard the stems and seeds.


Setting up the Broil King Keg

 

1.       Pour 2-3” deep layer of True’Cue lump charcoal on the bottom of the smoker.

2.       Use 2 True’Cue match-light charcoal starters to ignite the charcoal.

3.       Open the top and bottom vents to the widest position (#5).

4.       Let the coals burn for 10 minutes until the smoker reaches 200°F

5.       Dial down the top and bottom vents to the #2 position

6.       This should maintain a smoker temperature of 225°F for up to  6 hours.